Photo: Jennifer Iserloh, The Skinny Chef
I'm fascinated by traditional recipes that get passed down from one generation to the next. Red velvet cake is one of those recipes. The moist, rich cake is historically made with lots of red artificial food coloring and topped with delicious, but highly caloric cream-cheese frosting. I love the idea of updating it in the form of a healthier, mini-cheesecake.
I've used canned beets to achieve the red velvet color and reduced-fat cream cheese and sour cream to cut the richness. These make great one-bite wonders for Valentine's Day, or any time you want to entertain.
Find the recipe for these lite delights after the jump.